Hello boys and girls...
I'm anticipating this weekend to be a very big food weekend for me. Most family events are and its futile to even attempt some semblance of a healthy diet lol. I still haven't grasped the concept of the "healthy lifestyle".
It always feels like a diet even though I have developed some good habits. I still have the cheating mentality. I should think of it as "indulging". Who am I kidding its really over-indulging. Anyway, the bright side is I will definitely have a whole lot of things to blog about, even pictures.
While I love writing about my own recipes, I love it when I get to review other good eats. Anywhoooo...tonight's recipe is something that my coworker has been requesting for 2 weeks now. None other than the most delicious carrot cake to grace your palette. When I think of carrot cake, it brings me back to the diner where visions of thick layers of cream cheese frosting lay in between layers of yummy cake with the classic carrot made out of orange and green frosting on top. Ahh...good times lol. Although I have many fond memories of diner deserts...I have discovered the joy of hunting for those recipes and making them my own. In my search for carrot cake I came across a recipe for a tropical carrot cake. One that includes the addition of pineapple and coconut. It produces one of the moistest cakes you will ever have. That's of course if you like those flavors. I'm a pina colada girl so I knew that I was going to dig this flavor profile.
The moistest carrot cake ever
2cups all purpose flour
2tbs baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups grated carrots
8 oz crushed pineapple
3/4 cups walnuts
1 cup of flaked coconut
Preheat your oven to 325degrees. Sift your flour, baking powder, baking soda, salt and cinnamon. You must sift. I know it seems tedious but its worth it. In a separate bowl mix your sugar,oil,and eggs. Beat in the flour mixture alternating between we and dry. Stir in carrots, pineapple, coconut and walnuts. Pour batter into a greased 9x13 pan and bake for 35-40 minutes.
For those that feel the need for cream cheese frosting I'm including a recipe for a basic cream cheese frosting. I must emphasize that you can use any cream cheese frosting you like. Keep in mind this is a dense moist cake and good on its own. However, the technique you use is more important than anything else. Your butter must be room temperature and your cream cheese must be cold. If your cream cheese is warm and you over beat it the proteins will breakdown and it won't have the appropriate structure. In other words your going to have a cream cheese mess that will be too thin.
Cream cheese frosting
1 stick of room temp butter
2 bars of cream cheese
2 cups confectioners sugar
1 tsp good vanilla
Put your room temperature in a bowl and beat with a hand mixer until fluffy. Add your cream cheese in chunks. Add your vanilla and sugar. Beat until combined. Do not overwork the cream cheese.
Well bees and bears...I hope you try this out. I just know you will love it! I'm off for now.
Ta!
I'm anticipating this weekend to be a very big food weekend for me. Most family events are and its futile to even attempt some semblance of a healthy diet lol. I still haven't grasped the concept of the "healthy lifestyle".
It always feels like a diet even though I have developed some good habits. I still have the cheating mentality. I should think of it as "indulging". Who am I kidding its really over-indulging. Anyway, the bright side is I will definitely have a whole lot of things to blog about, even pictures.
While I love writing about my own recipes, I love it when I get to review other good eats. Anywhoooo...tonight's recipe is something that my coworker has been requesting for 2 weeks now. None other than the most delicious carrot cake to grace your palette. When I think of carrot cake, it brings me back to the diner where visions of thick layers of cream cheese frosting lay in between layers of yummy cake with the classic carrot made out of orange and green frosting on top. Ahh...good times lol. Although I have many fond memories of diner deserts...I have discovered the joy of hunting for those recipes and making them my own. In my search for carrot cake I came across a recipe for a tropical carrot cake. One that includes the addition of pineapple and coconut. It produces one of the moistest cakes you will ever have. That's of course if you like those flavors. I'm a pina colada girl so I knew that I was going to dig this flavor profile.
The moistest carrot cake ever
2cups all purpose flour
2tbs baking powder
1 1/2 tsp baking soda
1 tsp salt
2 1/2 tsp cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups grated carrots
8 oz crushed pineapple
3/4 cups walnuts
1 cup of flaked coconut
Preheat your oven to 325degrees. Sift your flour, baking powder, baking soda, salt and cinnamon. You must sift. I know it seems tedious but its worth it. In a separate bowl mix your sugar,oil,and eggs. Beat in the flour mixture alternating between we and dry. Stir in carrots, pineapple, coconut and walnuts. Pour batter into a greased 9x13 pan and bake for 35-40 minutes.
For those that feel the need for cream cheese frosting I'm including a recipe for a basic cream cheese frosting. I must emphasize that you can use any cream cheese frosting you like. Keep in mind this is a dense moist cake and good on its own. However, the technique you use is more important than anything else. Your butter must be room temperature and your cream cheese must be cold. If your cream cheese is warm and you over beat it the proteins will breakdown and it won't have the appropriate structure. In other words your going to have a cream cheese mess that will be too thin.
Cream cheese frosting
1 stick of room temp butter
2 bars of cream cheese
2 cups confectioners sugar
1 tsp good vanilla
Put your room temperature in a bowl and beat with a hand mixer until fluffy. Add your cream cheese in chunks. Add your vanilla and sugar. Beat until combined. Do not overwork the cream cheese.
Well bees and bears...I hope you try this out. I just know you will love it! I'm off for now.
Ta!
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